Cold extracted

Cold does not define any precise temperature. European regulation requires that the extraction temperature be below 27°C in order for the oil to be named “extra virgin”. Unscrupulous producers will use high extraction temperatures and large volumes of added water to maximise yield. Excessive heat vaporises all the antioxidants and polyphenols that give taste and character to the olive oil, rendering it with no health benefits.
Lower extraction temperatures result in higher quality oil with higher nutrient levels, but this is at the expense of yield. Due to our extremely low extraction temperatures, our oils are only available in limited quantities.